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Marjoram
Early Greeks wove marjoram into funeral wreaths and
planted it on graves to symbolize their loved ones'
happiness both in life and beyond. There are many
species of this ancient herb, which is a member of the
mint family. The most widely available is sweet
marjoram, usually simply called "marjoram." It has oval,
inch−long, pale green leaves and a mild, sweet,
oreganolike flavor. In fact, wild marjoram is another
name for Oregano. Marjoram is available fresh in some
produce markets and supermarkets with large fresh−herb
sections. More often, it is found dried in small bottles or
cans. There's also a very hardy species called pot
marjoram, which has a stronger, slightly bitter flavor. It's
found throughout Mediterranean countries but rarely
seen in the United States. Marjoram can be used to flavor
a variety of foods, particularly meats (especially lamb and
veal) and vegetables. Because marjoram's flavor is so
delicate, it's best added toward the end of the cooking time
so its essence doesn't completely dissipate.
Marjoram
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